Addition of gelatin and maltodextrin increased the scalability of tuna oil pickering emulsion stabilized by the ovalbumin-gum Arabic polyelectrolyte complex in spray drying
Authors: Yao-Yao Fu, Xin-Kun Yin, Guo-Qing Huang et al.
Publication: Journal of Food Engineering
Published: Jan 1, 2027
Source: Crossref